TASTE OF THYME: GLUTEN FREE ENGLISH MUFFINS

By Allison Davis

 

It comes around every year, just after the holidays; it’s those (dreaded) New Year’s resolutions. It’s time to hit the reset button.  Look at it this way: if 2016 didn’t go so hot, this is the time to set things in line so 2017 starts off on the right track. The word “resolution” gets thrown around a lot, but I like to think of it as just refocusing energy on areas you want to improve.  In my case, it’s eating gluten and dairy free.  I have heard so many people mention their need to lose weight or that think they need to eliminate certain foods, but CANNOT give up bread! I hear ya, but just because you are going gluten-free doesn’t mean you have to give up bread. Try these gluten-free English muffins topped with a guacamole and salmon salad. Keep in mind it’s about progress, not perfection!   

Ingredients:

    6 eggs

    6 tsp coconut flour

    2 tsp baking soda

    1/2 tsp salt

    3 Tbsp nutritional yeast 
(optional, but gives it a cheesy flavor)

    Pinch of Paprika, garlic, and dried basil (add red pepper flake if you like a little spice)

    2 Tbsp of coconut oil for searing edges

Preparation:

Whisk eggs, coconut flour, baking soda, salt, nutritional yeast and spices in a medium bowl vigorously until well combined. Pour contents of egg mixture into a greased or non-stick muffin pan. Bake at 400 degrees for 6-8 minutes or until they have risen and a toothpick inserted comes out clean.

Once the muffins are cool enough to handle, slice in half. Preheat a non stick or stainless steel saute pan with 2 Tbsp of coconut oil on a medium high heat. Once the oil is hot, place the muffins in the pan cut side down and allow the edges to sear and crisp.  Remove and serve immediately.

You could top this with anything.... bacon and eggs, smoked salmon and goat cheese, sliced ham and honey dijon.

I topped mine with a tablespoon of Guacamole from Trader Joe’s on each half (total count of 3) and whipped up a quick salmon salad by using a 1/2 can of Wild Alaskan Pink Salmon, mixed with fresh dill (1/2 a bunch), 2 Tbsp capers, and about a 1/4 of a red onion sliced. Mix together in a bowl and serve on top of the guacamole on the seared English muffins.

Beats the heck out of bagels and lox any day and it’s guilt free! Here’s to 2017! 

 

 

 



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